Ingredients
Procedure
2 cups MASECA® corn masa flour
2 cups warm water
1 cup Mozzarella Cheese
1 teaspoons salt
1 cup mashed beans
1 pound pork cracklings
ENCURTIDO (RELISH)
1 red onion
1/2 cabbage
2 shredded carrots
1 clove garlic, finely chopped
1 cup white vinegar
1 tablespoon salt
½ teaspoon sugar
2 cups warm water
1 cup Mozzarella Cheese
1 teaspoons salt
1 cup mashed beans
1 pound pork cracklings
ENCURTIDO (RELISH)
1 red onion
1/2 cabbage
2 shredded carrots
1 clove garlic, finely chopped
1 cup white vinegar
1 tablespoon salt
½ teaspoon sugar
Combine MASECA®, salt, and shredded cheese; add warm water and knead to form masa (dough). Make dough balls and flatten into tortillas. Fill center of each tortilla with beans, pork shoulder, and tomato. Cover with another tortilla; seal edges with fingers. Cook pupusas in a skillet for three minutes on each side or until golden.
To make the encurtido (relish), combine ingredients and allow flavors to blend for at least 30 minutes.
Serve pupusas with slices of avocado and relish to taste. Serve immediately.
To make the encurtido (relish), combine ingredients and allow flavors to blend for at least 30 minutes.
Serve pupusas with slices of avocado and relish to taste. Serve immediately.
For crunchy pupusas, fry in oil or butter.
Achiote (or annatto) is available in Hispanic stores
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